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A Proposal for Correct Nomenclature of the Domesticated Species of the Genus Saccharomyces

  • A. Vaughan Martini
  • A. Martini
Part of the Elsevier Applied Food Science Series book series (EAFSS)

Abstract

The ability to produce ethanol by fermentation of simple sugars is almost completely restricted to yeasts. Although many species are known to carry out this transformation, only a few are able to yield significant amounts of ethyl alcohol during the natural fermentation of the juices of various sugary fruits. Only a handful of these, are commercially exploitable as actual or potential selected starters.

Keywords

Alcoholic Beverage Yeast Species Taxonomic Study Alcoholic Fermentation Wine Yeast 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers LTD 1989

Authors and Affiliations

  • A. Vaughan Martini
    • 1
  • A. Martini
    • 1
  1. 1.Department of Plant BiologyUniversity of PerugiaPerugiaItaly

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